Blanch white meat
This is a Northeast dish and a favorite of our family.
Recipe Recommendations
- pork belly appropriate amount
- onion appropriate amount
- aniseed appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- leek flower appropriate amount
- salty and fresh
- quick-boiled
- an hour
- ordinary
Steps for Blanch white meat
1
Slice the pork belly thinly and add cold water to boil. After boiling, turn on medium heat and continue to cook for about 20 minutes.2
Cut the pickled cabbage into thin threads, wash it with clean water and hold dry.3
Shred green onions and ginger and put them in the pan, add soy sauce, cooking wine, and aniseed to taste, and cook for another five or six minutes.4
Add the pickled cabbage and stew until the pickled cabbage is soft and tender. Add the salt and remove the chicken essence. The vegetables are soft and the soup is fresh. Add some leek flowers when eating.